Posted by LAA on December 06, 2011 at 08:08:00 from (86.51.147.113):
In Reply to: Butchering young bull posted by Dave from MN on December 06, 2011 at 07:41:25:
What makes some bull meat tough is lack of finish and marbeling, if they are active and running with cows just prior to butchering they are usually not fat even if well fleshed and well fed. As young as the bull is you described and the fact that you are feeding him for should mean good eating. I would keep him seperated from any cows and heifers plus give him unlimited alfalfa hay and all the concentrate mixture he will clean up twice a day for 6-8 weeks, if he is already well grown and in good flesh he will finish pretty quick.
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